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Chicken Veracruz Style | Pollo A la Veracruzana

Chicken Veracruz Style

This chicken stew is a dish that I’ve been making for years without following a recipe, just the way I grew up cooking it. Just add a little bit of this, a pinch of that, and taste to check if it needs something else. It is so versatile and at the same time so forgiving because you can add other vegetables, and even though you don’t have all the seasonings, the stew will come out wonderful.

I call it Veracruz Style because the basic ingredients are similar to those of the Red Snapper Veracruz Style Stew, but using chicken instead of fish. But many know this dish as “Chicken Stew” (estofado de pollo) or “chicken in tomato sauce”, and it is also similar to other recipes from Europe like chicken fricassee and chicken marengo. Veracruz is a state whose gastronomy is influenced by Spain, the many other European and African foreigners that arrived in Colonial times, and the Gulf of Mexico.

This complex mix rendered one of the richest cuisines in the country, where the local cooks combine all that historical background into their dishes, creating mouth-watering meals like this chicken stew.

How to make Chicken Veracruz Style

Heat the oil in a large frying pan over medium-high heat. Season chicken with salt and pepper. (Please check the ingredients list below)

Add the chicken to frying pan to sear for about 7-8 minutes per side. Once the chicken is browned remove from pan and keep warm.

Add onion and cook for about 2 minutes. Stir in the garlic and carrots and cook for 5 minutes before adding the potatoes.

Cook the vegetables 2 more minutes after adding the potatoes.

Place chopped tomatoes and cup of water into a blender and process until smooth. Pour tomato mixture to the frying pan using a colander or sieve.

Add the chicken; bring to a boil and then lower the heat to simmer. Add bay leaves, thyme, marjoram, olives, raisins, and capers. Season with salt and pepper and cover. Simmer until chicken and vegetables are cooked. The cooking time will vary depending on the size and type of chicken pieces.

Place chopped tomatoes and cup of water into a blender and process until smooth. Pour tomato mixture into the frying pan using a colander or sieve.

Add the chicken; bring to a boil and then lower the heat to simmer. Add bay leaves, thyme, marjoram, olives, raisins, and capers. Season with salt and pepper and cover. Simmer until chicken and vegetables are cooked (about 10-12 minutes). The cooking time will vary depending on the size and type of chicken pieces.

Serve with rice and pickled jalapeño peppers.

Recipe Notes

In the winter time, I make this stew using canned tomatoes instead of fresh. Or, if I’m using fresh tomatoes and they don’t have much juice, I simply add a few teaspoons of tomato paste to the sauce.

I know there are many ingredients in this stew, but all of them add up to the richness of its flavor. Some people eliminate the carrots and potatoes, while others add the vegetables available by region or season of the year. Sometimes I even add a little bit of wine and sweet peas too. It is simply a matter of taste.

I made this pollo veracruzano this morning. I used canned tomates because they are not in season now. OMG! This was simply divine. The sauce is so aromatic that I scooped it up and literarily licked the plate. I will definitely try your other recipes. Thanks.

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¡HOLA!

Hi, I’m Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food. Read more…